Discussion

XO Sauce

Just got back from the east coast where I picked up a small jar of extra hot XO sauce. Unfortunately, I didn't notice that the label says best before 2/09. Anybody had any experience with using this stuff when it's out of date? I know most products last longer than the expiration date, but since this is something from China, I have some concerns.

Method:Drain the shrimp and chop.Blend the chillies, ginger, garlic, shrimp, oil, salt and sugar together.Place all in a large pot and cook out until the raw garlic flavour is gone (about 1 hour). Cook slowly so as not to caramelise.Finish with the sliced shallot.Perfect with steamed shellfish or in a stir fry.

Since it's from China, it was probably past date before it was even shipped. Avoid it and make your own. This recipe will make enough for months and it's probably better than the lead laden crap in the bottle you bought...

I bought some too and have been reluctant to use it. It's been hanging around awhile now. So I'd like to make this recipe. My question is about the dried shrimp. What happens to the shells? I've read that you can crack a tooth on little shell fragments. (I've had heroic dental work.) I think it was on that website called Chez Pim and she said that's why you should "mortar and pestle" them, never grind in a blender or fp.

You might be right about the chili proportion. I never made this in that amount--the recipe is a restaurant sized version that makes enough for a family to use in a year. I probably should have mentioned that.